This is the time of year we love because our farm is harvesting a wide variety of produce and so much local seafood is available!

Experiencing local flavors is what more and more of our guests are asking for and we are happy to oblige. It is our passion!

This month, our farm, Gamble Creek is providing our chefs with delicious spring mix lettuces, fresh herbs and Bibb lettuce. We will also start seeing Romaine and those beautiful, juicy Heirloom tomatoes towards the end of this month. Bibb lettuce cups are the perfect vehicle for our Wild Boar Hog Thais on the Beach House Happy Hour menu. Fresh herbs like parsley are used in our bread oils ideal for dipping.

We are now serving those wonderful bite sized "Squash Blossoms" (aka Seminole Pumpkin Blossoms) that folks ooh and ahh over! If you haven’t tried them you should. They are one of Ed's favorite things! We stuff them with a mixture of homemade ricotta cheese made with cream from Dakin Dairy Farm just down the road and goat cheese, tempura fry them and serve with a chef's choice of sauce.

Squash and Zucchini are going in the ground this week and additional rows of tomatoes are being planted. We will be getting organic cabbage and kale in a month or two so look for dishes like our coleslaw or braised cabbage sides using these veggies.

Now for Seafood…

Quite the selection….Mackerel, Oysters, Hog Fish, Black Grouper, Flounder, Gulf Shrimp! How do you pick? Keep coming back to try it all!

The Beach House is now featuring local Hog Fish. It is one of my favorites because of its light, flaky texture and mild, tasty flavor. Interesting enough Hog Fish are usually caught by spear fishing so they are really a treat to have and not a fish you see on many restaurant menus.